grilled chicken with sriracha glaze

I deviated enough from this recipe that I’m not even sure I can say that I made it. I did make something similar.

The recipe called for leg-thigh quarters with the skin removed. I had bone-in chicken breasts on hand and thought it crazy to remove the skin. For the glaze the recipe said to use mango jam (not sure I’ve ever seen it), but I had half a jar or orange marmalade in the fridge and so used that. I skipped all the steps about indirect grilling and just cooked the chicken breasts on our copper grill mat.

I used all of the basting mixture on the grill and didn’t reserve any to drizzle on top at the end as the recipe indicated.

The result was surprisingly tasty. Terry was impressed and it made for a great Saturday dinner.